Milk-and-Butter Boiled Corn on the Cob – Page 2

1.Shuck and Clean the Corn:5 min.

Strip away the outer green husks and silk from 4 to 6 ears of corn. Rinse under cool running water, rubbing the kernels gently to remove any remaining silk threads.

2.Establish the Water Base:5 min.

Fill a large stockpot with enough water to fully submerge the corn ears. Place over high heat and bring to a rolling boil.

3.Infuse Milk and Butter:2 min.

Once boiling, carefully pour in 1 cup whole milk and drop in 3 to 4 tbsp unsalted butter. Stir until the butter completely melts and blends into the boiling water, then return the mixture to a steady boil.

4.Submerge and Boil:7-8 min.

Using tongs, lower the shucked ears into the bubbling dairy bath, ensuring they are submerged. Boil uncovered for exactly 7 to 8 minutes.

5.Extract and Season:Serve.

Transfer the hot corn to a platter using tongs, allowing excess liquid to drain back into the pot. Sprinkle immediately with sea salt, black pepper, or fresh chopped herbs, and serve hot.

📊 Nutritional Profile (Approximate Per Serving)

Metric	Amount Per Serving (1 Ear / 1/5th of batch)
Calories	~160 kcal
Protein	4g
Total Fat	8g
Carbohydrates	22g
Dietary Fiber	2.5g
Sodium	45mg

💡 Recipe Variations & Reheating Guidelines

Spicy Honey-Butter Variation: Add 1 tablespoon of honey and ½ teaspoon of red pepper flakes directly into the boiling milk-and-butter mixture during Step 3 for a subtle sweet-and-spicy finish.
Refrigeration & Reheating: Store leftover cooked corn in an airtight container in the refrigerator for up to 3 days. To reheat, submerge the ears in a pot of simmering water for 2 to 3 minutes, or wrap in a damp paper towel and microwave on medium power for 1 to 2 minutes until hot.

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📊 Nutritional Profile (Approximate Per Serving)

💡 Recipe Variations & Reheating Guidelines

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